Juan Sebastián Pérez is the owner of the restaurant Quitu in Quito, Ecuador. I was there for the first time earlier in the year and what I liked the most about it was that it felt like Quito, at least to me. There are a lot of ambitious restaurants in Latin America, that feel like they could be anywhere. Like they equate quality by looking international. At Quitu – the wood tables, the walls, the woven light fixtures, the kind of rooms of various shapes and sizes – it feels like Ecuador, and it made for a far more interesting experience. To me, at least.The restaurant is now in its fourth incarnation over a ten-year period and Juan has learned a lot about life and the restaurant business along the way. We have a very honest discussion about running restaurants, hospitality and sourcing, which has become one of the central components of how his menu is built and what he is trying to achieve in the long term. He’s reached a place where he is a bit wiser and happier working in a restaurant and has really tried to understand the full breadth what that means.This is my first interview from Ecuador on this podcast. I’m not even sure how that happened. I used to go there all of the time and I know lots of people there. I love the country and vastness of its biodiversity within the smallness of its borders, but until this year it had been a while since I was there. The pandemic is mostly to blame. In terms of gastronomy, there is a lot happening there right now on a lot of different levels, so I’m eager to go back with a bit more time. See more at New Worlder.